Crinella Family Cookbook
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Anti Pasti
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Table of Contents
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Anti Pasti
Zucchini Appetizer
Zucchini Rolls
Chicken Paté
Roasted Tomato Starter
Pop's Olives
Artichoke Pie
Zucchini Fritters
Grilled Romaine
Bread with Lemon
Baked Feta Cheese
Aunt Fanny's Crescent Rolls
Proscuitto and Figs
Sonoma Cured Salmon
Roasted Sweet Peppers
Grilled Marinated Vegetables
Broiled Stuffed Mushrooms
Artichokes with Shrimp Topping
Artichoke Fritatta
Deviled Crab
Celery Victor
Mozzarella and Tomatoes
Marinated Calamari
Veal Carpaccio
Crab with Orange
Caponatina a la Siciliana
Peperonata
Home Cured Proscuitto
Giardiniera
2006 Pinot Noir
2006 Sauvignon Blanc
2005 Sauvignon Blanc
2005 Glissando
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Artichokes with Shrimp Topping
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12 medium sized artichokes
1/4 cup olive oil
1/4 cup red wine vinegar
1 teaspoon, dried tarragon
2 cups, small shrimp, cooked, peeled and chopped into small sections
1 green bell pepper, roasted, seeded, and finely chopped
1/2 cup, mayonnaise
Juice of two lemons
12 medium sized shrimp, cooked and peeled
1 teaspoon, paprika
Salt and pepper to taste
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Wash artichokes well, and cut off tops of leaves about 1/2 way from tip.
Cut off stem so that base is nearly flat.
Pull off the tough leaves
around the base, then open the center leaves a bit, place upside down on a
chipping board, and press down to open leaves further.
Turn artichoke and
pull light yellow leaves from center.
With a sharp-edged spoon, scoop out
fuzzy-prickly center.
Sprinkle artichokes with lemon juice to keep them
from darkening.
Place artichokes in large steam cooker, with about 4" of
salted water in bottom of pan.
Bring water to a boil, reduce flame to
medium, and cook for 20 to 30 minutes, until artichokes are tender, then
remove and allow to cool.
When artichokes have cooled to the touch, place
in marinade of oil, vinegar, tarragon, salt and pepper and allow to stand
for about 1 hour.
After one hour, remove from marinade and place on
serving platter.
Mix cut up shrimp, mayonnaise, and chopped pepper.
Stuff each artichoke with shrimp mixture, top with a whole shrimp, and
sprinkle with paprika.
Serves 6 as sole appetizer, 12 with other anti
pasti.
Note: Cooked, shredded crab meat, or even canned crab meat can be
substituted for the chopped shrimp.
Enjoy with our 2005 Sauvignon Blanc.
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